Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs or drumsticks
  • 2 cups extra-long grain Basmati rice
  • 3 tbsp ghee or neutral oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1/4 cup tomato purée
  • 2 whole dried black limes, pierced
  • 3.5 cups boiling chicken stock
  • 1 tbsp ground black lime
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp nutmeg
  • 1 tsp turmeric
  • 1/4 cup golden raisins
  • 1/2 cup toasted slivered almonds

Instructions:

  1. Rinse the basmati rice under cold water until the water runs clear. Soak in room temperature water for 20 minutes, then drain.
  2. Pat the chicken pieces completely dry with paper towels to ensure a high-quality sear.
  3. Heat ghee in a large Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until mahogany-brown. Remove chicken and set aside.
  4. In the same pot, sauté the diced onion until translucent. Add minced garlic, grated ginger, and the ground spice blend (Loomi, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and turmeric). Stir for 1-2 minutes to bloom the fat-soluble aromatics.
  5. Stir in the tomato purée and return the chicken pieces to the pot. Add the boiling chicken stock and whole dried black limes.
  6. Reduce heat, cover, and simmer for 20 minutes. Stir in the drained rice and golden raisins. Ensure the rice is submerged in the liquid.
  7. Cover tightly and cook on low heat for an additional 15-20 minutes until the liquid is absorbed and rice is fluffy.
  8. Garnish with toasted slivered almonds before serving.